Carrot Soup

This weekend, I made a lovely, warming carrot soup, flavored with orange, sherry, and tarragon.  This soup was absolutely scrumptuous.  The carrots gave it earthy base, coupled with the richness of sweet cream butter.  The orange added  a fresh and sweet tang.  The sherry provided a distilled, slightly sharp taste.  And tarragon had a lingering, gorgeous, delicate, aromatic effect.  

A wonderful beginning to the French country menu for Saturday's dinner at the beach.